My Favorite Cookies: Alison’s Cowgirl Cookies
August 26, 2010
Who isn’t looking for an awesome cookie recipe? The only problem I had with these was trying to give them a name. They are filled with my favorites: peanut butter, chocolate chips, crispy rice cereal (Rice Krispies), and they are fabulous. We were loving them when they came out of the oven, and my daughter took some to school, and she said kids were almost fighting over them. Try them, and you will see exactly what I mean.
Alison's Cowgirl Cookies
Prep:
20 minutes
Cook:
10 minutes
Yield:
2 dozen
Ingredients
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup rolled oats
1 cup crisp rice cereal
1/2 cup peanut butter
1 cup semisweet or dark chocolate chips or chunks
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup rolled oats
1 cup crisp rice cereal
1/2 cup peanut butter
1 cup semisweet or dark chocolate chips or chunks
1/2 teaspoon vanilla extract
Preparation
1. Preheat the oven 350F .
2. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add sugars and egg beating, until smooth and creamy.
3. In a medium bowl, sift flour, baking soda and baking powder, mixing well. Add flour mixture to the butter mixture. Stir in oats, rice cereal, peanut butter, chocolate and vanilla. Mix until combined.
4. Drop by heaping teaspoons onto lightly greased baking sheets (or place on parchment paper-lined baking sheets). Bake at 350F for 10 to 12 minutes or until lightly browned around the edges. Remove to wire racks and let cool.
2. In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add sugars and egg beating, until smooth and creamy.
3. In a medium bowl, sift flour, baking soda and baking powder, mixing well. Add flour mixture to the butter mixture. Stir in oats, rice cereal, peanut butter, chocolate and vanilla. Mix until combined.
4. Drop by heaping teaspoons onto lightly greased baking sheets (or place on parchment paper-lined baking sheets). Bake at 350F for 10 to 12 minutes or until lightly browned around the edges. Remove to wire racks and let cool.
10 Responses to “My Favorite Cookies: Alison’s Cowgirl Cookies”
Kate says:
August, 26 2010at 11:55 am
So easy and so pretty. Awesome photo!
Steph@PlainChicken says:
August, 27 2010at 02:58 pm
These sound great! All my favorite things in one cookie.
Cookin' Canuck says:
August, 27 2010at 06:46 pm
I'll bet these are fantastic - love the peanut butter and crunchy rice cereal mixture.
marla {family fresh cooking} says:
August, 27 2010at 08:53 am
Oh, I would fight over these too. The rice crispy treats must add such a great texture. As you know I LOVE anything & everything with peanut butter!! xxoo
Jon E. Lewis says:
August, 27 2010at 04:51 pm
The rice krispies help distinguish these cookies, and they are incredible. The dough is good too - http://www.facebook.com/#!/pages/Cookie-Dough-Mafia/141629022539405?ref=ts
Sprinkled with Flour says:
August, 26 2010at 12:18 pm
These cookies look delicious! I love that they have rice crispies in them. Thanks for visiting my blog :)
Maria says:
August, 26 2010at 03:36 pm
I will be making these this weekend at our friend's house. Hubs will have to go outside because he is allergic. I can't bake with PB when he is around:) Love these!
andrea says:
August, 26 2010at 11:54 am
I am making these tonight! Look fantastic. Thanks Alison
Jessica Nunemaker says:
August, 28 2010at 03:28 pm
These look and sound really good! :) I think Kid #1 will like the name of these -- I'll change it to "Cowboy" just to make him giggle.
Nancy says:
August, 30 2010at 10:16 am
These were so good. They did not last long. My whole family enjoyed them. Thanks, Nancy
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Summer Fest Easy Appetizer or Salad: Tomatoes with Basil Drizzle
August 24, 2010
I love serving fresh tomatoes this time of year instead of a salad. Since Summer Fest 2010 features tomatoes for its last week, I thought this was a perfect healthy and easy side dish or salad while tomatoes are at their peak. Add some thinly sliced mozzarella if you wish, or leave as is. This basil drizzle is also wonderful served over grilled chicken, steak, shrimp or pork. See Margaret and Away to Garden for more information on Summer Fest.
Fresh Tomatoes with Basil Drizzle
Prep:
10 minutes
Yield:
4 servings
Ingredients
2 cups packed fresh basil leaves
1/3 cup extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1 garlic clove
2 vine ripe red tomatoes, thinly sliced
2 yellow tomatoes, thinly sliced
1/3 cup extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon sea salt
1 garlic clove
2 vine ripe red tomatoes, thinly sliced
2 yellow tomatoes, thinly sliced
Preparation
1. In a blender or food processor, combine basil, olive oil, lemon juice, salt and garlic, blending until smooth. Drizzle over sliced tomatoes.
5 Responses to “Summer Fest Easy Appetizer or Salad: Tomatoes with Basil Drizzle”
Aimee @ Simple Bites says:
August, 25 2010at 08:26 am
Mmm, I am loving this summer fest theme! I actually have tons of basil to use up...so Lunch!
Here's what cooking in the tomato department over at Simple Bites:
Sow-Roasted Cherry Tomatoes!
http://www.simplebites.net/slow-roasted-cherry-tomatoes-a-simple-summer-appetizer/
14 Simple Ways to Enjoy Ripe Tomatoes:
http://www.simplebites.net/14-simple-ways-to-enjoy-ripe-tomatoes/
Enjoy!
marla {family fresh cooking} says:
August, 25 2010at 05:39 am
This is such a nice basil sauce to put over everything. I would enjoy it over fish, meats as well as these summer ripe tomatoes.
Here is my contribution to Summer Fest this week:
Bacon Guacamole Salsa
http://su.pr/1kaInH
Alison says:
August, 25 2010at 08:43 am
Yum! Nothing like keeping it simple to let the fresh flavors shine through.
Brett says:
August, 25 2010at 09:49 am
I love a simple, fresh dish. My first year w/ a little container garden and have another round of cherokee purple (I think that's what they're called) heirloom tomatoes coming in and fresh basil growing like crazy. We'll put this together when the tomatoes finish ripening.
Elizabeth says:
August, 26 2010at 11:53 am
I made this last night and it was incredible! Everyone was raving how simple but how fabulous it was!
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20 Minutes, Simple and Light: Lightened-Up Veal Piccata
August 23, 2010
I love Veal Piccata and realized that it can be lightened up tremendously, and it is oh so easy -only 20 minutes to prepare. This recipe also works great with chicken cutlets and sliced pork loin, both easily found in the grocery store. Both of these options come thinly sliced which eliminates having to pound the meat. I used egg whites for the liquid and a simple whole wheat flour mixture for the breading. Then, I lightly fried in olive oil. Serve these with a salad and a vegetable, and dinner is on the table in less than 30 minutes.
Lightened-Up Veal Piccata
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
1/3 tablespoon whole wheat or all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 egg whites
1/4 cup plus 1 tablespoon fresh lemon juice, divided
11/2 pound veal cutlets
1/2 cup Italian seasoned breadcrumbs
3 tablespoons olive oil
1 cup chicken broth low-sodium chicken broth
2 tablespoons capers, drained and rinsed
Chopped fresh chives, lemon wedges, (optional)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 egg whites
1/4 cup plus 1 tablespoon fresh lemon juice, divided
11/2 pound veal cutlets
1/2 cup Italian seasoned breadcrumbs
3 tablespoons olive oil
1 cup chicken broth low-sodium chicken broth
2 tablespoons capers, drained and rinsed
Chopped fresh chives, lemon wedges, (optional)
Preparation
1. Combine flour, salt and pepper in a shallow dish. In a separate dish, combine egg whites and 1 tablespoon lemon juice. Place breadcrumbs in a third dish. Working with 1 cutlet at a time, dip cutlet in flour mixture, coating both sides, then in egg whites and dredge in breadcrumbs.
2. Heat oil in nonstick skillet over medium-high heat. Add cutlets and cook 2 to 4 minutes on each side or until lightly browned. Remove and keep warm.
3. Add broth, remaining lemon juice and capers; simmer 2 minutes, stirring constantly. Serve broth and capers over veal cutlets and garnish with lemon wedges and chives.
2. Heat oil in nonstick skillet over medium-high heat. Add cutlets and cook 2 to 4 minutes on each side or until lightly browned. Remove and keep warm.
3. Add broth, remaining lemon juice and capers; simmer 2 minutes, stirring constantly. Serve broth and capers over veal cutlets and garnish with lemon wedges and chives.
6 Responses to “20 Minutes, Simple and Light: Lightened-Up Veal Piccata”
Nancy says:
August, 23 2010at 01:09 pm
Beautiful picture. Looks delicious and can't wait to try it!!!
Charmian @Christie's Corner says:
August, 23 2010at 11:21 am
I'm so glad you mentioned swapping chicken or pork for the veal. Love that you've lightened the recipe up, too. Quick and healthy? Who could ask for more?
marla {family fresh cooking} says:
August, 25 2010at 05:51 am
I always prefer the lightened up version to anything heavy. Capers are one of my all time favorite ingredients. Great recipe!
Maria says:
August, 23 2010at 05:01 pm
Love the lightened up version!
Eilzabeth says:
August, 23 2010at 11:32 am
These look great as always! Can't wait for your upcoming cookbook!
Lisa says:
August, 23 2010at 11:33 am
Great weeknight recipe and love your photography!
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Kids Favorite (and mine too): Peach-Strawberry Smoothie
August 20, 2010
We are addicted to making smoothies, as usual, nothing new here. My kids make them on their own, throwing whatever fruit we have on hand in the blender. Smoothies make a great breakfast idea or afternoon snack, and since peaches are at their peak, this smoothie is filled with them. We have also included strawberries, Greek yogurt and regular yogurt (I love Fage and Stonyfield Farm), a touch of fresh orange and honey. This drink is so delicious and healthy that your kids will be begging for more.
Peach-Strawberry Smoothie
Prep:
10 minutes
Yield:
4 servings
Ingredients
2 cups chopped fresh or frozen sliced peaches
1 cup fresh strawberries
1 ripe banana, peeled
1 (6 ounce) container nonfat Greek yogurt
1 (6 ounce) container nonfat vanilla yogurt
1/2 cup orange juice
1 to 2 tbsp honey
1 cup ice cubes or crushed ice
1 cup fresh strawberries
1 ripe banana, peeled
1 (6 ounce) container nonfat Greek yogurt
1 (6 ounce) container nonfat vanilla yogurt
1/2 cup orange juice
1 to 2 tbsp honey
1 cup ice cubes or crushed ice
Preparation
1. In a container of a blender, combine, peaches, strawberries, banana, yogurts, orange juice, honey and ice and blend well. Serve immediately.
5 Responses to “Kids Favorite (and mine too): Peach-Strawberry Smoothie”
marla {family fresh cooking} says:
August, 20 2010at 07:29 am
We love smoothies too! Great recipe & very pretty rainbow striped glass :) xo
Jessica @ How Sweet says:
August, 21 2010at 05:42 pm
I am a huge smoothie fan and love greek yogurt in them too. This one sounds delicious!
Faith says:
August, 20 2010at 11:09 am
Looks like an amazing summer treat! I should make this soon.
Faith
valerie from familyblog says:
August, 22 2010at 08:20 am
beautiful receipe
Dirty Girl Gardening says:
August, 22 2010at 07:04 pm
This looks sooooo good! Wow.
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Back to School Main Dish: Balsamic-Soy Flank Steak
August 16, 2010
My kids love when I make flank steak for dinner. Since school starts back this week, I thought I would start off the week right by sharing this recipe for Balsamic-Soy Flank Steak which is so simple and quick. I used McCormick’s Montreal Seasoning for the spices which is a blend of peppers garlic and spices (part of their Grill Mates collection).
Balsamic-Soy Flank Steak
Prep:
10 minutes
Cook:
14 minutes
Yield:
4 servings
Ingredients
11/2 pounds flank steak
11/2 teaspoons Montreal steak seasoning (Mccormick makes it)
1/4 cup balsamic vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon Worcestershire sauce
1/4 cup chopped green onions
11/2 teaspoons Montreal steak seasoning (Mccormick makes it)
1/4 cup balsamic vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon Worcestershire sauce
1/4 cup chopped green onions
Preparation
1. Rub steak seasoning over steak and place steak in a shallow baking dish or resealable plastic bag. Whisk together balsamic vinegar, soy sauce, Worcestershire sauce, and green onions. Pour over steak and marinate in the refrigerator at least 2 hours up to 8 hours.
2. Preheat grill to medium-high. Remove steak from marinade and discard marinade. Grill, covered with grill lid, 7 to 8 minutes per side or to desired degree of doneness. Let stand 5 minutes and cut diagonally across the grain into thin slices.
2. Preheat grill to medium-high. Remove steak from marinade and discard marinade. Grill, covered with grill lid, 7 to 8 minutes per side or to desired degree of doneness. Let stand 5 minutes and cut diagonally across the grain into thin slices.
7 Responses to “Back to School Main Dish: Balsamic-Soy Flank Steak”
kathryn N. says:
August, 17 2010at 10:18 am
Still loving your fresh, healthy and reasonable to prepare dishes. Keep on truckin'!
marla {family fresh cooking} says:
August, 17 2010at 09:33 am
We love flank steak for it's flavor & versatility. There is so much you can do with this recipe! Love it :)
megan @ whatmegansmaking says:
August, 16 2010at 08:28 am
looks great! I've never made flank steak, but I keep telling myself I need to. You made it sound so simple!
Heather (Heather's Dish) says:
August, 16 2010at 09:31 am
i love recipes like this that have such simple ingredients but so much flavor! sounds like a winner!
Cookin' Canuck says:
August, 16 2010at 11:30 am
I always appreciate quick dinner like this on a busy school night. I know my kids would love it, too.
Nancy says:
August, 18 2010at 11:17 am
Thanks Alison for all the wonderful ideas to change up my menu. This looks great and healthy.
Jon E. Lewis says:
August, 16 2010at 09:11 am
While we have flank steak a lot, this was one of the most flavorful ones we've had. I only got one piece because the kids gobbled it all up. You would think I would lose weight since I'm losing out to the kids on food.
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Summer Comfort Food: Blueberry Bread
August 12, 2010
I have so much going on this week, and it’s the kid’s last week before school starts. I was craving something blueberry, yet comforting, and came up with this recipe for Blueberry Bread. My daughter, Leigh, helped me prepare it, and we decided to add cinnamon and orange zest which actually bumped up the flavor nicely. I tweeted and put a Facebook message while it was cooking in the oven (smelled heavenly), and I received incredible responses. So, here it is!
Blueberry Bread
Prep:
20 minutes
Cook:
1 hour, 15 minutes
Yield:
8 to 10 servings
Ingredients
1/3 cup butter, softened
1 cup granulated sugar
2 eggs
11/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup skim milk
1 tablespoon grated orange zest
11/2 cups fresh or frozen blueberries
1 cup granulated sugar
2 eggs
11/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup skim milk
1 tablespoon grated orange zest
11/2 cups fresh or frozen blueberries
Preparation
1. Preheat oven to 350F.
2. Grease an 8-x 4-inch loafpan
3. In a mixing bowl, beat butter, sugar, and eggs.
4. In a separate bowl, combine flour, baking powder, cinnamon and salt. Stir into egg mixture alternating with milk. Fold in orange zest and blueberries. Pour into prepared pan.
5. Bake in preheated oven 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes.
2. Grease an 8-x 4-inch loafpan
3. In a mixing bowl, beat butter, sugar, and eggs.
4. In a separate bowl, combine flour, baking powder, cinnamon and salt. Stir into egg mixture alternating with milk. Fold in orange zest and blueberries. Pour into prepared pan.
5. Bake in preheated oven 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes.
4 Responses to “Summer Comfort Food: Blueberry Bread”
marla {family fresh cooking} says:
August, 17 2010at 09:34 am
I bet this satisfied your cake & blueberry craving! It looks delicious :) xo
Shannon says:
August, 23 2010at 11:35 am
This looks amazing. I love your site and can't wait for you cookbook!
Amy says:
August, 23 2010at 11:34 am
I made this over the weekend and it was the best Blueberry Bread recipe I have tried!
Maria says:
August, 14 2010at 03:04 pm
Love this recipe!
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Summer Fest 2010: Green Beans with Cilantro and Pine Nuts
August 11, 2010
I love cooking fresh vegetables in the summertime and love being a part of the Summerfest 2010 community where bloggers feature recipes for certain produce for the next few weeks. To participate, read more about Summer Fest on Away to Garden from Margaret. This week’s theme features beans, greens and herbs, whichever you choose. My recipe for Green Beans with Cilantro and Pine Nuts is so easy and light. I added some leftover corn from grilling out the night before, but this recipe is great with or without it. The fresh lime juice and pine nuts add great flavor to this simple side dish.
Green Beans with Cilantro and Pine Nuts
Prep:
15 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
1 pound green beans trimmed
1 teaspoon olive oil
1 cup corn kernels, cooked
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoon pine nuts, toasted
1 teaspoon olive oil
1 cup corn kernels, cooked
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoon pine nuts, toasted
Preparation
1. Bring a large saucepan of lightly salted water to a boil. Add green beans and cook, uncovered, 5 to 7 minutes or until tender but still crisp. Drain.
2. Heat oil in a large nonstick skillet. Add beans, corn, salt, pepper, lime juice, cilantro and pine nuts. Cook 2 minutes or until heated through. Serve immediately.
2. Heat oil in a large nonstick skillet. Add beans, corn, salt, pepper, lime juice, cilantro and pine nuts. Cook 2 minutes or until heated through. Serve immediately.
4 Responses to “Summer Fest 2010: Green Beans with Cilantro and Pine Nuts”
kay jacoby says:
August, 11 2010at 01:20 pm
Can't wait to try this... soon!
One Hungry Mama says:
August, 11 2010at 01:38 pm
Green beans and cilantro--I've never tried this combo before. Can't wait to give it a go!
I've posted a Hungry Mama round up of mostly greens and one herb recipe here:
Hungry Mama Summer Fest Greens recipes
You'll find Polenta Creamed Spinach, Hand-Held Spinach Pies (w/ a no-cook filling--so easy!), Chard & Mushroom Enchiladas, Kale Chips (really, though, my recipe has a kick that takes these up a notch!) and Tarragon Blackberry Grapefruit pops. Phew!
Enjoy!
Caroline Wright says:
August, 12 2010at 05:22 pm
This looks delicious-- and thanks for stopping by my blog to add this to the Summer Fest party! My addition this week was this Wax and Butter Bean Herbed Salad:
http://www.thewrightrecipes.com/savory/summer-fest-herbs-greens-beans
Can't wait to see what you cook up next week for stone fruit!
marla {family fresh cooking} says:
August, 11 2010at 02:53 pm
Amazing how fresh veggies don't need much at all. Your ingredients here are fresh, light and perfectly summer. Great addition of pine nuts & cilantro. Summer fest is a blast, huh!
Here is my recipe for this weeks Summer Fest, I highlighted Basil:
Grilled Cheese Bruschetta
http://www.familyfreshcooking.com/2010/08/10/mozzarella-basil-tomato-grilled-cheese-bruschetta/
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Amazing and Easy Summer Side Dish: Roasted Okra
August 03, 2010
One of my workout friends, Angie, told me about some roasted okra she had recently. I love roasting vegetables, and I love okra so why not? This is so simple, fast and delicious. Even my kids (who I admit are used to fried okra) were fighting over them. Just simply trim the edges of the okra slightly and season with salt, pepper and olive oil. They come out phenomenal!
Roasted Okra
Prep:
10 minutes
Cook:
15 minutes
Yield:
4 servings
Ingredients
2 pounds roasted whole okra, ends slightly trimmed
1/4 to 1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 to 2 tablespoons olive oil
1/4 to 1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1 to 2 tablespoons olive oil
Preparation
1. Preheat oven to 425F.
2. Place okra on a lightly greased baking sheet. Season with salt and pepper and drizzle olive oil.
3. Bake in preheated oven 12 to 15 minutes or until okra are tender.
2. Place okra on a lightly greased baking sheet. Season with salt and pepper and drizzle olive oil.
3. Bake in preheated oven 12 to 15 minutes or until okra are tender.
5 Responses to “Amazing and Easy Summer Side Dish: Roasted Okra”
marla {family fresh cooking} says:
August, 03 2010at 05:09 pm
I have to admit I never cook okra but your recipe and Jon's comment above may make me get out there and buy some.Popcorn? I am sold :)
Chantel@foodnerdciao.blogspot.com says:
August, 07 2010at 01:04 pm
I love roasting veggies too, what a great idea for okra! Thanks!
Caroline says:
August, 04 2010at 01:46 pm
I had roasted okra at Bottega the other night. It was amazing and not the least bit slimy!
Nancy says:
August, 05 2010at 05:30 pm
Wow, I am making this tonight. Thanks for sharing.
Jon E. Lewis says:
August, 03 2010at 05:03 pm
These were so good and healthy. I couldn't stop eating them. They were like eating popcorn. I can't wait til you make them again.
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Light, Oven-Fried and Delicious: Panko-Crusted Fish Sticks
July 28, 2010
Since I was born and raised in the south, I can honestly say I have tried a lot of great fried foods. Over the years, I have worked hard to lighten some of my favorite southern dishes. These Panko-Crusted Fish Sticks have to be one of my favorites. When I made them recently, everyone was raving about them and begged for the recipe. Not only because they were so pretty, but the flavor was out of this world. I served them with this simple sauce, and dinnertime was a hit. These make a great appetizer or main dish for anytime during the year. This recipe also works great with chicken, cut into thin strips.
Panko-Crusted Fish Steaks
Prep:
10 minutes
Cook:
14 minutes
Yield:
4 servings
Ingredients
1/2 cup reduced-fat mayonnaise
2 tablespoons pickle relish
2 tablespoons capers
2 teaspoons chopped fresh dill
1 cup panko breadcrumbs (Japanese breadcrumbs)
1/2 teaspoons paprika
1 cup all-purpose or whole wheat flour
2 egg whites, lightly beaten
11/2 pound grouper or cod, cut into 11/4-inch slices
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons pickle relish
2 tablespoons capers
2 teaspoons chopped fresh dill
1 cup panko breadcrumbs (Japanese breadcrumbs)
1/2 teaspoons paprika
1 cup all-purpose or whole wheat flour
2 egg whites, lightly beaten
11/2 pound grouper or cod, cut into 11/4-inch slices
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Preparation
1. Combine mayonnaise, relish, capers and dill in a small bowl. Refrigerate until ready to serve.
2. Combine panko and paprika in a shallow dish. Place flour in another separate dish and egg whites in the third.
3. Season fish with salt and pepper. Dip fish in flour, then egg and dredge in panko mixture, pressing firmly to coat. Place on a large lightly greased baking sheet. Bake at 400F 10 to 12 minutes or until fish flakes evenly when tested with a fork. Serve with mayonnaise mixture
2. Combine panko and paprika in a shallow dish. Place flour in another separate dish and egg whites in the third.
3. Season fish with salt and pepper. Dip fish in flour, then egg and dredge in panko mixture, pressing firmly to coat. Place on a large lightly greased baking sheet. Bake at 400F 10 to 12 minutes or until fish flakes evenly when tested with a fork. Serve with mayonnaise mixture
5 Responses to “Light, Oven-Fried and Delicious: Panko-Crusted Fish Sticks”
Christine says:
July, 28 2010at 09:37 am
I agree with Marla. :) Thanks so much for another great recipe -- I've been looking for a healthy, tasty alternative to frozen fish sticks!
marla (family fresh cooking) says:
July, 28 2010at 08:07 am
Allison, your recipes are so simple yet filled with flavor and nutrition....just the way I like to cook! I can see why these fish sticks are a favorite :) xo
Jon E. Lewis says:
July, 28 2010at 10:03 am
The problem with these delicious recipes: They are like Lays potato chips: "You can't eat just one"
The kids and I were fighting over them until the plate was empty.
Sheila says:
August, 04 2010at 10:16 am
I am making this tonight - I love okra and normally I saute small whole okra - can't wait to try roasting them. Thanks for sharing.
Margo says:
July, 29 2010at 12:10 pm
This recipe sounds delish! I'm not fond of how unhealthy (not to mention pricey) frozen fish sticks are, so this looks like it would solve both problems. yay!
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Big Exciting News: My Upcoming Cookbook
July 26, 2010
I have some big news. Very big news!!! For those of you who have not heard, I am working on a cookbook, and the manuscript is due September 15th. It is more work than I ever imagined, and I can’t thank my kids, family and friends enough for their understanding during this busy time.
It is a very “big” book. When I say “big”, I mean it. 400 recipes. The book will be out spring 2011. It is a very exciting time, and I couldn’t have done any of this everyone’s awesome support. I cannot thank you enough.
I will blog more about it in the coming months. Stay tuned . . .
18 Responses to “Big Exciting News: My Upcoming Cookbook”
Christine says:
July, 28 2010at 09:38 am
Thank YOU, Alison -- greatly appreciated!
Caroline says:
July, 26 2010at 01:50 pm
The picture looks fabulous, will that be the cover shot?
Maria says:
July, 26 2010at 02:52 pm
Congrats!!!
marlynn says:
July, 27 2010at 09:24 am
congrats!!
marla (family fresh cooking) says:
July, 27 2010at 11:45 am
Oh my friend I am so proud of you. I know how much hard work, dedication & commitment it takes to work on such a HUGE project and be a mom. You rock! I can't wait to see & help you promote your book in September :) xo
Chef Chuck says:
August, 01 2010at 11:03 am
That is Great News!! Good Luck :)
Charlotte says:
July, 26 2010at 08:27 am
Congratulations! I just found your blog a few weeks ago and passed it on to my Mom. We have both tried several of your recipes and love it! When do you think the book will be ready for sale?
Alison Lewis says:
July, 26 2010at 08:33 am
Right now the publisher says early spring but I will blog about it more in the coming months. Official book title should be decided this week. Thanks for your support!
Christine says:
July, 26 2010at 09:30 am
Way to go, Alison -- how exciting! Even though I am always searching out recipes on the internet, nothing can compare to having a cookbook on the kitchen shelf. My daughter and I pull them out *all the time* to read and refer to. Looking forward to your cookbook!
Brett says:
July, 26 2010at 09:33 am
400 recipes? Wow! First, congratulations. Second, look forward to it. Third, the pictures of your food always make me hungry.
Alison Lewis says:
July, 26 2010at 09:33 am
Thanks Christine, and thanks for letting me share my recipes on your site http://quickmealhelp.com
Kathy says:
July, 26 2010at 09:44 am
Alison, All of your dedication and hard work is paying off. I can not wait to buy the cookbook. Every recipe that I've tried of yours has turned out perfect and tasty. It's sure to be my future "go-to" cookbook and one that I'll be giving as gifts.
zachary says:
July, 26 2010at 09:58 am
the supject was my idea
and i cant wait till it comes out
love,zachary
Alysa @ Inspired RD says:
July, 26 2010at 02:52 pm
Congratulations! I would like to do a cookbook in the future. I am sure it takes tons and tons of time and work. Can't wait to see it!
Alison Lewis says:
July, 26 2010at 03:22 pm
Caroline, it's one of the options but I haven't heard their final pick yet...
Leigh says:
July, 26 2010at 08:34 pm
I'm so exciting about our book! It's been fun to see all the recipes being tested in our kitchen! Good luck!
Andrea says:
July, 26 2010at 08:36 pm
I'm so excited about your upcoming book! I love your recipes, and I'm a big fan!
DJ Waldow says:
July, 27 2010at 01:14 am
Alison - VERY excited for you! I already knew, but still PUMPED!